PREPARATION INSTRUCTIONS

Toss the diced chicken with a generous pinch of salt and a small amount of oil to coat.

Pre-heat an enamel coated dutch oven/heavy bottom pot over medium-high heat. Add the oil/chicken fat, then the cubed chicken and sear to get some color on the pieces – stirring as needed.

Once the chicken has started to cook and has some color, add the onion and cook until the pieces start to become translucent. When that happens, add the garlic, jalapeno, cumin, coriander, and chile powder. Continue cooking this mixture in the pot, stirring frequently, for another 3-4 minutes until it is very fragrant.

Now add the stock, additional salt, and diced tomato. Bring the soup to a simmer (reducing the heat to medium or lower if needed), and cook for ~35-40 minutes. Stir frequently to ensure no food sticks to the bottom of the pan. Once the soup has simmered long enough, check the texture of the chicken to see if it is done – it will be tender and shreds very easily – and adjust the seasoning as desired.